Tag: croissants

Croissants, croissants and croissants: the differences – Italian Cuisine

Croissants, croissants or croissants? There are not three synonyms: these three sweet delicacies are very different preparations. Here are the differences

Around 8:30 am, we are at the bar. While in Milan someone is having breakfast with cappuccino and Croissant, someone else in Naples is doing it with cappuccino and a croissant… but are they actually having the same breakfast? The answer is yes, both are eating the same thing: calling it brioche is just an improper use of the term, widespread in northern Italy. The real brioche is different from the croissant, but beware: neither is a Croissant.

The differences between croissants, croissants and croissants they are in the ingredients, in the form and in the history. We are immediately clear.

What is the brioche?

The real French brioche is a leavened cake prepared with butter, flour, sugar, eggs, yeast, water and lard. It has more butter and sugar than its "colleagues" and is softer and swollen. Its shape is roundish and often presents a ball of dough on the surface, similar to one Sicilian brioche with tuppo. French brioche can be empty or stuffed with creams, chocolate, jams and marmalades, while the Sicilian one is soaked or stuffed with granita is ice cream.

Brioche with Tuppo

What is the croissant?

The Italian croissant derives from a typical dessert Viennese: it is about kipfel, a specialty both sweet and savory, shaped Crescent moon. It seems that the kipfel has arrived in Italy in the 1683, a period of commercial exchanges between the Republic of Venice and Vienna, which then became a croissant thanks to the intervention of Venetian confectioners. Also in this case the fundamental difference lies in the ingredients. The croissant is in fact prepared with flour, milk, eggs, sugar, salt, butter and yeast and can be served empty or stuffed.

A croissant

There is also a regional variant: the Polish anconitana, larger in size, filled with a thin layer of marzipan and covered with a glaze made with egg white and sugar.

What is the croissant?

Although it comes from the same Viennese kipfel, the croissant is not a croissant. It was born in fact subsequently, precisely with the opening of Boulangerie Viennoise in Paris in the 1838. The ingredients are the same as for the croissant, except for one: the eggs (sometimes the albumen is brushed on the surface of the dough to obtain greater browning). The absence of eggs causes the aroma of the butter prevail, thus obtaining the unmistakable taste of the croissant and its consistency more peeled and light of Italian cornetto.

Usually in France the croissant is not filled with creams or chocolate: for that there is the Pain Au Chocolat, prepared with a similar mixture and stuffed with pieces of chocolate. The croissant recipe also provides less sugar compared to the croissant, which makes it more neutral and also suitable for being stuffed with salami and cheese, for a snack or a savory breakfast.


Finally (although they are actually the same thing) there is an important difference between the Croissant in the north and the croissant in the south-central, the most dramatic for all off-site. The brioche is eaten almost exclusively at breakfast, while the croissant is also found everywhere night. It is very rare in the north to come across bakeries and bars that churn out hot croissants after sunset, while in the south-central it is common to go and enjoy them even at the end of the evening. A sweet night guaranteed!

Yoghurt croissants – croissants with yogurt recipe – Italian Cuisine

»Yoghurt croissants - Misya croissants with yogurt recipe

Put the flours in a bowl, then pour in the center eggs, oil, yogurt, orange, milk and broken yeast and start to knead.
Also add the salt and continue to work until you get a smooth and homogeneous dough.
Let rise for 2 hours or until doubled.

Deflate the dough with floured hands, divide it in half and spread both pieces to form a circle.
Divide each circle into 6 segments.

As soon as the dough is ready, divide it into two pieces about 3 make a circle with each piece and divide each circle into 8 slices, roll the slices from the base to the tip giving the classic shape of the croissant, let them rise another hour in the drip pan of the oven lined with parchment paper.

Take one clove at a time, gently stretch it, cut it into the base, then roll it up right from the base until it reaches the tip and form the classic half-moon leaf.

Brush with milk and bake in a preheated static oven at 180 ° C, cook for about 20-25 minutes.

The yogurt croissants are ready: let them cool completely, sprinkle with icing sugar and eat them simply or stuff them to taste.

Chocolate croissants – Recipe chocolate croissants – Italian Cuisine

»Chocolate croissants - Recipe Misya chocolate croissants

Sift the two flours and the cocoa into a bowl, then add salt and sugar and mix.
Add the yeast dissolved in the freshly warmed milk and start working.
Add the lightly beaten egg and continue processing, then add the softened butter.

The mixture will initially be soft and sticky, but continue to work it, at medium-high speed, for at least 10-15 minutes, until it begins to string and will be well elastic and compact, slightly buttery, but no longer sticky.
Cover the bowl with a clean cloth and let it rise in the oven with the small light on for at least 2 hours or until it has tripled in volume.

After rising, resume the dough and deflate it with your hands on a lightly floured pastry board.
Then roll it out with a rolling pin forming a round sheet of about 3-4 mm.
Divide the circle first into four quarters and then each quarter into other three equal parts, so as to obtain 12 segments.
With a knife, cut a cut of no more than 2 cm in the middle of the base of each triangle.

Slightly spread the two halves of the base and slightly stretch the tip of the triangle, then fill it with a generous teaspoon of nutella.
At this point, starting from the base, roll the dough until it reaches the tip, forming a croissant.

Proceed like this with all the cloves of dough, gradually placing the croissants on a baking sheet lined with parchment paper, well distaniatra them.
Return to the oven and let it rise again for at least 1 hour or until it has doubled in volume.

Brush the croissants with a little milk and (if you want) sprinkle them with sugar, then cook for about 12 minutes in a preheated static oven at 180 ° C.
Allow at least to cool your chocolate croissants before serving them.

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